Mini Pumpkin Cheesecakes (make 12 regular muffin size cheesecakes)
4oz softened cream cheese
6 T. sugar
Mix these together until fluffy and then add:
1 cup Pumpkin pureeMix well then add:
1/2 tsp vanilla
3/4 tsp cinnamon
Mix just untiled combined. Set this mixture aside.
Crust: 3/4 cup graham cracker crumbs
1/2 stick of butter, melted
1 T. brown sugar
Mix and put a spoonful in the bottom of a greased paper lined regular muffin tin. Then put a couple of spoonfuls of the pumpkin cheesecake mixture in each cup. If desired sprinkle with Chocolate chips and then place in a 325 degree oven and back for 25-30 minutes or until set. Take out and let cool to room temp then store in the refrigerator.
Doesn't that look tasty?
Note: You can easily double this recipe or even triple it for a bigger crowd. Next time I make these I am going to make a bigger batch.
Note: YOu can drizzle them with melted caramel as well. It was a great addition on top: